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Spaetzle With Mushrooms and Herbs
Making this spaetzle recipe at home is simple and satisfying. Serve it with a buttery mushroom sauce or pair the naked dumplings with any saucy dish.
👥 4 Servings🔥 Cook: 30 min👤 Dorie Greenspan📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
- ●strainer
- ●spatula
- ●grater
- ●skillet
📝 Preparation Steps
1
Blend flour, salt, pepper, and nutmeg in large bowl. Whisk in eggs and milk, forming soft batter. Mix in half of herbs.
large eggs3
2
Bring large pot of salted water to boil. Butter large bowl. Working with ⅓ cup batter at a time and using rubber spatula, press batter directly into boiling water through ¼" holes on coarse grater, strainer, or wide ladle. Stir spaetzle to separate and boil ⏱️ 2 minutes. Using fine sieve, scoop spaetzle from pot, drain well, and transfer to buttered bowl. Do ahead: Can be prepared ⏱️ 3 hours ahead. Let stand at room temperature.
3
Melt 2 Tbsp. butter with 1 Tbsp. oil in heavy large skillet over medium heat. Add mushrooms; sauté until beginning to soften, about ⏱️ 4 minutes. Add onion; sauté until beginning to soften, about ⏱️ 5 minutes. Add remaining 2 Tbsp. butter, 1 Tbsp. oil, and spaetzle. Sauté until spaetzle begin to brown, stirring often, about ⏱️ 10 minutes. Add ¾ cup broth. Simmer until broth is absorbed, adding more broth if dry. Mix in remaining herbs; season with salt and pepper. Editor’s note: This recipe was originally published in April 2008. Head this way for more of our favorite weeknight dinners →
medium onion, chopped1
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